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CENTRAL CANTERBURY NEWS, JANUARY 21, 2015 17 years ago, it has had a diverse history, and these days, it comes alive from about 5pm onwards. People walk in the cool of the evening, all intent on socialising and enjoying food. At the tapas bars, you enjoy a couple of drinks with some nibbles, then move on to the next bar or whatever. Here are some tapas ideas: Croquetas de jamon serrano – ham croquettes ❚ 3 tablespoons extra virgin olive oil ❚ 1 ⁄2 onion, finely chopped 4 tablespoons flour ❚ Generous pinch hot Spanish paprika ❚ 1 cup milk ❚ Rind and juice of 1 lemon ❚ Sea salt ❚ Freshly ground black pepper ❚ 250g of jamon serrano, diced – or any good-quality ham off the bone ❚ 2 eggs, beaten with a little water ❚ 2 cups breadcrumbs ❚ Olive oil for frying Heat the oil in a pan and saute the chopped onion until it is transparent – about 30 minutes. Stir in the flour and cook briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the lemon juice and rind, then leave the sauce to cool for 30 minutes, covered with plastic wrap pressed across the surface. Add the diced ham and spread the mixture into a dish. Again, press plastic wrap across the surface, and refrigerate the mixture overnight. Place the beaten eggs into one dish and the breadcrumbs into another. With moistened hands, Tapas the taste of Spain B arcelona is a magical city. Founded by Roman colonists more than 2000 form the chilled mixture into balls or cylinders. Dip each croqueta in breadcrumbs, then in beaten eggs, then in breadcrumbs again, ensuring they are well covered. Chill them in the refrigerator for at least 30 minutes. Heat the olive oil and deep-fry the croquetas a few at a time, until golden brown. Patatas bravas ❚ 3 tablespoons olive oil ❚ 1 small onion, chopped ❚ 2 garlic cloves, chopped ❚ 227g can chopped tomatoes ❚ 1 tablespoon tomato puree ❚ 2 teaspoons sweet paprika ❚ Good pinch chilli powder ❚ Pinch of sugar ❚ Big pinch of salt ❚ 900g potatoes ❚ 2 tablespoons olive oil ❚ Fresh parsley, chopped (to garnish) Prepare ahead by heating the oil in a pan. Add the onion and fry for about 5 minutes, until softened. Add the garlic, tomatoes, paprika, chilli powder, sugar and salt, and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200 C. Cut the potatoes into small cubes and pat them dry with kitchen paper. Spread them over a roasting tin, toss them with the oil, then season. Roast the potatoes for 40-50 minutes, until they are crisp and golden. Tip the potatoes into dishes and spoon the reheated sauce over the top. Sprinkle with parsley. Serve with cocktail sticks. NEW IN AT KITCHEN KAPERS Fat Daddio’s Professional Series Bakeware • Straight sides for perfect layers • Easy cake release and cleanup From $12.99 www.kitchenkapers.co.nz facebook.com/kitchenkapers.nz BUY ONLINE Phone: 03 308 8287 The Arcade, Tancred Street, Ashburton 7700 Fly the flag for your team for only $2.50! Pick up your offi cial ICC Cricket World Cup 2015 Flag (normally $5.99) when you buy the The Press, Sunday Star-Times or Sunday News from BP Connect or BP 2go. Participating stores only while stocks last. Promotion runs from 26 January – 22 February 2015. Flag RRP $5.99 without purchase of newspaper. 6379226AA